In the Fast Lane 14 by Hope S

APRIL 2017 VOL 6, ISSUE 7

IN THE Rise Artisan Pizza + Salads FAST LANE CEO John Smith Georgia’s rapidly growing fast-casual restaurants

SpaceX Chef Ted Cizma + Talks Cooking Vegan Who's Your New Competition?

RestaurantINFORMER.com | 1 Join Gas South for an awesome Shindig on March 23rd at SweetWater Brewing Company! Enjoy food, beer & music while helping us to raise funds for Gas South’s 6th Annual Charity Cornhole Challenge that will take place at the 2017 SweetWater 420 Fest on April 23rd at Centennial Olympic Park. Follow us on Twitter and Facebook for updates and information!

DEPARTMENTS 3 Editor’s Note 4 GRA News 8 Quick Bites 10 ACF Update 23 Industry Events 18 24 Restaurant Report

FEATURES Serving Up Dollars 6 As one of the state’s largest employers, Georgia restaurants deliver a signiﬁcant economic impact. 4 In the Fast Lane 14 By Hope S. Philbrick Fast-casual restaurants went mainstream in the Food Fights 2000s, and now it’s the most rapidly growing By Nancy Caldarola segment of the restaurant industry. 20 There’s competition on all sides for today’s restaurant industry, so how do you stay Cooking with Plants: A Q&A with competitive and capture your piece of the 18 SpaceX Chef Ted Cizma consumer food dollar pie? Plus, 9 must-dos to By JL Fields keep your restaurant clean. Whether it’s for environmental, ethical or health reasons, more people are choosing to eat plant- based meals – even if they aren’t vegan seven days of the week.

Publisher: John Sawyer Restaurant INFORMER is the official Editor: Christy Simo magazine of the Georgia Restaurant Graphic Designer: Scott Bagley Association and is published by Sawyer Direct, LLC at P.O. Box 49053, Contributing Writers: Karen Bremer, Colorado Springs, CO 80949. Nancy Caldarola, JL Fields, © 2017 by Sawyer Direct LLC. All rights reserved. Hope S. Philbrick For subscription or advertising About the Cover: Sarah Newman information, call 719.599.7220 or photographed Rize Artisan Pizza + Salads email [email protected] CEO John Smith at the restaurant’s Atlanta location in Poncey-Highland.

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resh. Vibrant. Global. Local. These are words you may not is responding to changing eating patterns can only help your Fhave always associated with the food served at fast-casual business succeed in an ever more demanding industry. restaurants, yet these are some of the ways today’s concepts are So Restaurant Informer did just that, profiling four of keeping pace with the larger food trends steering diners’ dollars. the state’s fast-casual concepts and showing how they’re a While fast-casual is one of the smallest subsets of restaurants reflection of the industry as a whole. You can find Hope S. – only about 7.5 percent of market share – growth in the Philbrick’s article, “In the Fast Lane,” on page 14. industry has been more than 500 percent since 1999. In fact, Keeping up with where the restaurant industry is going also while the restaurant industry as a whole grew 5.7 percent in means knowing who your competition is and what you need to 2015, revenue grew 10.4 percent for fast-casual restaurants. do to keep diners coming through your doors. Our longtime So what started out as a slightly elevated version of fast-food contributor Nancy Caldarola shares some of the new players back in the ’90s has now become the country’s fastest-growing in the field and 9 must-dos to keep your restaurant clean, segment of the restaurant industry, due in no small part to something that's always important but even more so in today's giving people what they want. dining climate. Today that means quality food, but fast. We have things to Lastly, one of the significant trends forecasted by food do. We want healthy foods, but not at a cost that will break our consultants is a bigger emphasis on vegetables. We talk with budgets. We want the experience of eating out, but we want SpaceX Chef Ted Cizma on page 18 about cooking plant-based efficiency, too. meals, even if you aren’t vegan yourself. In short, the segment is a reflection of the changing nature And speaking of trends for 2017, guess what’s No. 2 on of what it means to eat and what restaurants represent to our the National Restaurant Association’s list of Top 10 Concept culture. While every type of dining establishment has its own Trends? Chef-driven fast-casual concepts. Looks like everyone target audience, taking a look at how the fast-casual market is getting into the fast lane.

Christy Simo Editor 25 offices across the country, our

RestaurantINFORMER.com | 3 NEWS

MESSAGE FROM THE CEO A Focus on Workforce Development

he restaurant industry is in the peo- Association (GRA) focuses on workforce United Youth of America is a non-prof- T ple business. We are only as good as development initiatives to enhance the it organization servicing the needs of the people that we employ in our restau- economic stability of not only the restau- underprivileged young people, ages 7 to rants, and our employees are our biggest rant industry, but also for our community. 17. This organization works with sever- asset. It is important from an association The restaurant industry is currently al counties throughout Georgia to place standpoint that the Georgia Restaurant facing a labor shortage. Recruiting and students in paid apprenticeship pro- retaining top talent remains to be a top grams. The county agrees to cover a cer- challenge for operators. There is so much tain amount of the wages and labor taxes THANK YOU competition among other industries for during a six-month period. to the following members for employees. Workforce demographics Westside Works Culinary Academy is their continued support! are shifting as the younger labor pool is a partnership between Westside Works, shrinking, and there is a greater propor- Levy Restaurants and the Arthur Blank 360 Brands LLC dba Freight Kitchen and Tap tion of older workers. Foundation. This eight-week culinary Amici Arnall Golden Gregory LLP On the other hand, there are people academy introduces students to kitchen Barteca dba Barcelona Atlanta Wine Bar out there who are unemployed, dislo- safety protocols, international cuisines, & Restaurant and Bartaco cated workers or low-income adults and baking and pastry and restaurant simu- Bhojanic youth. Through workforce development lations and provides an opportunity to Carr, Riggs & Ingram, LLC programs, we can seek to improve the receive ServeSafe Certification. Graduates Chef Rob’s Caribbean Café job training and marketability of Geor- will have a path to employment through Cinco Restaurants, including After Five gia’s workforce while helping the restau- Levy Restaurants venues, as well as dining Foxhall Resort and Sporting Club rant industry create a solution for labor establishments throughout metro Atlanta. Heirloom Kitchen & Bar, Inc. dba Seed Kitchen & Bar/Sip Wine Bar shortages. The GRA is involved in several The GRA believes that these programs HMS Host initiatives to create solutions for both em- will create opportunities and a brighter Jinton Enterprises LLC dba Subway ployers and potential employees. future for job seekers. The restaurant Kabat Chapman & Ozmer LLP Kennesaw State University (KSU) offers industry will be able to employ a disciplined, Lanier Islands dba Sidney’s an excellent culinary program to students dynamic, dedicated and well-trained group Le Thai, lnc. dba L’Thai organic interested in the culinary arts. Not every of workforce professionals. We want to Cuisine & Wine Bar student is interested or financially able to help bridge the gap between talent-ready Live Oak Restaurant Group Magnolia Room Cafeteria attend a four-year program, yet they may participants and employers that seek to Mediterranea have a passion for the culinary arts and provide a pathway to a good career. My Menu Pal for getting a job within the restaurant Proof of the Pudding community. KSU’s program is based on Royal Cup Coffee, Inc. four hours of classroom per week coupled Sincerely, S&D Coffee & Tea with 15 hours in that same week working Karen Bremer, Savannah Riverboat Cruises in an established restaurant or catering Sunburst Environmental CAE, CEO facility. Each student completes four sev- The Barrelhouse Georgia Restaurant Tracy’s Tasties mini cheesecakes en-week apprenticeships to successfully Association UnitedHealthcare complete the course. Classroom study is Varuni Napoli immediately put to practice so that the Wells Fargo knowledge and skill base stays with the student throughout the program.

4 | Restaurant INFORMER April 2017 2017 Board of Directors and GRA Staff Georgia Restaurant Association Staff Executive Committee Mike Dixon, Focus Brands, Inc. Karen I. Bremer, CAE, CEO Chair - Brian Bullock, Legacy Ventures | Restaurants Jamie Durrence, Daniel Reed Hospitality Yvonne Morgan, Executive Assistant Vice Chair – Kelvin Slater, Slater Hospitality, LLC Stuart Fierman, Fifth Group Restaurants Katie Jones, Public Affairs Coordinator dba Nine Mile Station - Skyline Park Stephanie Fischer, Hojeij Branded Foods Daniel New, Public Affairs Assistant Secretary - Archna Becker, Bhojanic | Owner Matt Hansen, KBP Foods Treasurer - Perry McGuire, Smith, Gambrell & Russell, LLP Ryan Costigan, Director of Membership Shawn Hooks, Firehouse Subs Past Chair - Paul Baldasaro, Home Grown Industries of Tandelyn Daniel, Member Development Executive Ellen Hartman, Hartman Public Relations Georgia, Inc. dba Mellow Mushroom Rachel Bell, Director of Marketing & Communications Kevin Jones, Jones Restaurant Consulting Group CEO - Karen Bremer, CAE, Georgia Restaurant Association Julie Kritz, Chick-fil-A, Inc. Melissa Ledford, Marketing Coordinator Charles Kuck, Kuck Immigration Partners Board of Directors Nils Okeson, Arby’s Restaurant Group Advisory Board Alexis Aleshire, Fork U Concepts, Inc. | Taqueria Tsunami, Staci Parker, Gas South Patrick Cuccaro, Affairs to Remember Caterers Stockyard Burgers, Pressed Panini Bar Vipul Patel, US Café Philip Hickey, Miller’s Ale House Lisa Allen, Wine Insite Ryan Pernice, Table & Main | Osteria Mattone Floyd Anderson, Cowabunga, Inc. dba Domino’s Pano Karatassos, Buckhead Life Restaurant Group Bill Ray, US Foods Alan LeBlanc, Brewed to Serve Restaurant Group Jay Bandy, Goliath Consulting Will Bernardi, Bloomin' Brands, Inc. | Carrabba’s, Krista Schulte, The Coca-Cola Company George McKerrow, Ted's Montana Grill Bonefish Grill, Outback Steakhouse Mitch Skandalakis, Waffle House, Inc. John Metz, Sterling Spoon Culinary Management, Scott Bishop, TriMark Century Concepts Dave Snyder, Halyards Restaurant Group Marlow’s Tavern, Aqua Blue Federico Castellucci, Castellucci Hospitality Group Shelly Sweet, West Egg |The General Muir Mick Miklos, National Restaurant Association Jeremy Chambers, Jim N' Nicks Bar-B-Q Jay Swift, Noble Fin Nancy Oswald, Ruth’s Chris Steak House Shannayl Connolly, TM Restaurant Group, LLC Mike Torino, Amici Food Group, LLC M. Anderson Piper, Chick-fil-A, Inc. dba T.MAC, Taco Mac Ryan Turner, Unsukay Community of Businesses Jim Squire, Chairman Emeritus, Firestorm Walt Davis, Retail Data Systems Bob Wagner, NetFinancials

RestaurantINFORMER.com | 5 SERVING UP DOLLARS As one of the state's largest employers, Georgia restaurants deliver signiﬁcant economic impact

id you know that the restaurant agriculture, the state’s largest private- The GRA continuously works on Dindustry is America’s second- sector employer. They grow the food, we building and maintaining relationships largest private-sector employer, with feed the people! with elected officials to increase the agriculture being the first? Restaurants Our state currently has more than advocacy efforts of our association. We are truly a driving force in our nation’s 17,900 eating and drinking place loca- are dedicated to protecting the bottom economy: They provide jobs and build tions that employ 446,600 people, which line for the foodservice industry. We careers for millions of people and accounts for 10 percent of Georgia’s work hard to fight any legislation play a vital role in local communities workforce. The number of jobs Georgia that will have a negative effect on our throughout the U.S. restaurants provide is projected to grow industry, and we work hard to support any legislation that will have a positive Georgia’s restaurant industry is one of the strongest in the effect on our industry. The GRA country and is the second-largest private-sector employer appreciates when legislators support in the state as well. small business and help minimize the red tape that holds establishments back The industry’s anticipated numbers to 516,600 by 2027. Restaurants can ex- from being successful. for this year are staggering. According pect to see a 5.4 percent growth in sales Keep in mind that more than to the National Restaurant Association’s from 2016 to 2017, with a projected total half of restaurants in the U.S. are 2017 Restaurant Industry Forecast, sales amount of $19.6 billion this year. independently owned and operated, restaurant-industry sales will reach The Georgia Restaurant Association and 80 percent of those restaurant $798.7 billion in 2017, a 4.3 percent (GRA), Georgia’s only not-for-profit owners started their industry careers gain over the industry’s estimated sales representing the state’s foodservice in entry-level positions. The restaurant of $766 billion in 2016. Restaurants industry, takes immense pride in our industry exemplifies how hard work are projected to remain the nation’s industry’s economic contribution on and dedication can lead to a huge second-largest private-sector employer, a national and state level. By acting as impact on our economy. ■ providing jobs and careers for about one the voice of the restaurant industry in in 10 working Americans. advocacy, education and awareness, For more information on the NRA 2017 Restau- Georgia’s restaurant industry is one of restaurant owners and operators can rant Industry Forecast, visit www.restaurant.org/ the strongest in the country and is the spend their time and efforts focusing forecast. For more information about the GRA, second-largest private-sector employer on their employees, guests and overall visit www.garestaurants.org or contact the GRA at in the state as well. We work closely with business performance. [email protected] or (404) 467-9000.

Why Become a Member of the Georgia Restaurant Association? Whether you are looking to get involved with shaping public policy, for discounts on programs and services that are critical to running a restaurant or to stay informed about changing laws and regulations affecting the foodservice industry, you’ll ﬁnd it all at the GRA. Online applications are available at www.garestaurants.org. For questions, contact GRA Director of Membership Ryan Costigan at ryan@ garestaurants.org or (404) 467-9000.

6 | Restaurant INFORMER April 2017

QUICK BITES What do you think is the biggest or a unique challenge for those in the fast-casual segment? Each month, Restaurant Informer is asking some of the hospitality community’s top leaders to give their insight on today’s biggest issues and trends in the restaurant industry. Answers have been edited for space or clarity.

Jay Bandy Federico Castellucci Goliath Consulting Group Castellucci Hospitality Group The biggest challenge is differen- I believe that the proliferation of tiation now. Fast-casual is every- many different cuisine types into the where. Twenty years ago I was a fast-casual segment is creating in- regular Chipotle customer at their creased competition. Further chang- location in Chicago, and they ing the competitive landscape is the owned the market where their lo- explosion of food halls nationwide, cations were located. It was unique. Now it’s not. There which is creating further pressure on the incumbent brands. are a half-dozen pizza concepts, Mediterranean, burri- For a segment that has seen tremendous growth in the last tos etc. and dozens of better burger restaurants. 10 years, this new set of competition is going to make growth It’s about being innovative and not being a “me too” harder to achieve. Customers are also expecting their fast-ca- concept – being like everyone else in the space. Shake sual options to be delivered to them. This forces the restaurant Shack has led the way, and other New York-based fast- to choose between expensive delivery services like UberEats, casual concepts are differentiating themselves with high- building their own delivery system (also expensive) or risk los- quality, chef-driven menus. ing out on sales due to not offering delivery.

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Bill Ray In the fast-casual world, US Foods The largest challenge that operators face today is relevance. growth isn’t hampered The newest generation of diners is different. [The millennials] by the ability to build want to socialize their food and feel connected with the brands they choose because they are representative of the great spaces – it’s ham- individual. Operators will need to be connected with the pered by the ability to community and build brand loyalty based on their social initiatives. build great teams. Technology will continue to be used to make food experiences more convenient for diners and will be the most important optimization tool for operators. M-gen diners — Steve Gibson are not satisfied with standard fare. Instead they want new, innovative flavors that mirror the ethnic variety found in their social networks.

Steve Gibson TalentServed A hurdle these rapidly growing concepts appear to have in com- mon is the challenge of attracting and retaining top talent for their locations. The business model of a fast-casual restaurant points to a lower-cost build out and ease of deployment to multiple cities. I’ve had company executives from this segment tell me the hardest thing isn’t acquiring locations, building sites or even getting guests in the door – the hardest part is finding great people to manage their operations. To gain a competitive advantage, organizations must focus on building a compelling employment proposi- tion, maintaining a rigorous selection process, investing in and implement- ing effective training programs and creating a culture where they are always on the look out for good people. In the fast-casual world, growth isn’t hampered by the ability to build great spaces – it’s hampered by the ability to build great teams.

For more on Georgia’s Fast-casual Restaurants, visit RestaurantINFORMER.com

RestaurantINFORMER.com | 9 ACF UPDATE RECOGNIZING GEORGIA'S CULINARY LEADERS

ach year, the ACF-Atlanta Chefs Asso- Eciation (ACF-ACA) recognizes indi- The 2016 ACF-ACA Awards viduals and organizations whose support Chef of the Year Rudolf “Rudy” Kremer – Carl House significantly contributes to the success of the organization throughout the year. On Pastry Chef of the Year Darcey Chambers, CEPC – Le Cordon Bleu Atlanta February 12, Druid Hills Golf Club host- Educator of the Year Alexander “Alex” Bladowski, CEC, ed the ACF-ACA President’s Awards and CCE – North Georgia Technical College Casino Night to honor those who greatly Student of the Year Elafayette Stone - Le Cordon Bleu Atlanta supported the Chapter in 2016. Johnny Rockymore, CC – Art Institute of Atlanta Chapter members, vendors and Humanitarian of the Year Brian Boldt - Kroger community leaders gathered to enjoy an evening of great food and camaraderie. Vendor of the Year PERFORMANCE Foodservice Druid Hills Golf Club Executive Chef Presidential Award Cathy Harris – Rockdale Career Academy Livinton Bedminster, his staff and student Juliet Hope – RATIONAL volunteers created a buffet fit for the most discriminating chefs. From the braised short ribs and smoked trout to Asian The awards portion of the evening began who give their support and make this duck and bread pudding, the food was by honoring the Chapter’s partners for ACF chapter the best in the country. deliciously outstanding and well executed. their continued support of the chefs, the Without you, we could not create an More than 150 of Atlanta’s culinary Chapter and the community throughout organization where chefs can network leaders were in attendance, including the year. (See sidebar for this year’s and grow in the culinary industry and chefs, cooks, pastry chefs and bakers, winners.) impact the communities of Atlanta as we culinary instructors and industry leaders The ACF-Atlanta Chefs Association do. Working together, we can accomplish from some of the largest food companies would like to thank all the wonderful much and help make Atlanta one of the in Atlanta. chapter members, vendors and purveyors country’s top culinary leaders. ■

Cathy Harris, Rockdale Career Academy, accepts the Presidential Award from ACF members enjoy the Casino Night theme of the evening ACF President Kully Crean.

10 | Restaurant INFORMER April 2017 southeastbeef.com

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05.17.17 MUSIC CITY CENTER NASHVILLE, TN RestaurantINFORMER.com | 13 CEO John Smith at Rize Pizza + Salads in Atlanta IN THE FAST LANE Fast-casual restaurants went mainstream in the 2000s, and now it’s the most rapidly growing segment of the restaurant industry By Hope S. Philbrick

ack in the 1990s, if you wanted a quick meal on the go, fast- Today, fast-casual is the restaurant industry’s fastest-growing B food was pretty much your only choice. segment. Increasing 550 percent since 1999, it reached $30 But then a few companies figured out a way to raise the bar with billion in annual sales in 2014. That’s more than 10 times the their product but still commit to quick service while providing growth of the fast-food industry over the same period, reports a slightly more upscale environment. A new restaurant segment Nation’s Restaurant News and The Washington Post. A slowdown was born. isn’t expected: Double digit growth is forecast through 2022. Photos courtesy of Uncle Maddio’s Photos courtesy of Uncle Matt Andrews, above, founder and CEO of Uncle Maddio’s, which specializes in “create your own” pizzas

14 | Restaurant INFORMER April 2017 Fast-casual is a hybrid mixing the convenience and quick chicken, seared tuna, Asian salad and more. “‘Fresh’ service of fast-food with the healthier ingredients and more and ‘fine’ permeate everything we do,” says Panos. upscale settings of casual restaurants. For many people, especially The menu alone cannot drive the dining those in the coveted 18-35 year old demographic, fast-casual is experience. Tijuana Flats takes an “‘anything goes’ perceived as healthier than their fast-food counterparts. approach to food, service, art, hot sauce and life in “There are three key drivers of ‘fast-casual,’” says Matt Andrew, founder and CEO of Uncle Maddio’s, an Atlanta-based fast-casual pizza concept with 57 locations in 18 states. “Higher food quality, made to order and price – of course, customers pay a little more for a premium product [compared to fast-food], but it’s still affordable.” A meal might cost $10 rather than $5. Fast-casual gives people what they want: Quality food fast for a

reasonable value. Order To Photos courtesy of Fresh

Deﬁne, Differentiate To compete, any restaurateur needs a defined concept and a marketplace differentiator. Fast-casual is no exception. “Identify consumer demand and fill the void,” says Andrew. Uncle Maddio’s key differentiator is its specific niche: New York- style pizza. “New York-style pizza appeals to 40 percent of the market,” says Andrew. “But our competitors play in wood-fire or Neapolitan, which is 17 percent of the market.” Of the $40-billion a year in pizza sales in the U.S., he notes, New York-style pizza accounts for $16-billion worth of sales. “That translates to tens of millions of consumers – a much larger pool of Photo by Sarah Newman/snewmanphoto.com people who demand and crave New York-style pizza as opposed to wood-fire or Neapolitan pizza, which is a $5- to $6-billion market.” While pizza is a large market, “fast-casual pizza appeared about five to seven years ago; it’s an awakening of a new category,” says Andrew. “While it took 25 years for the burrito [concept] to get 1,000 stores, it won’t take that long for pizza. There’s a major paradigm shift in how consumers are using pizza.” Traditional options (delivery to home or office, whole pie or slices at a Pierre Panos, founder and CEO of Fresh To Order restaurant) have been reinvented as Uncle Maddio’s serves craft pizza in eight minutes or less. “That’s transitioning the occasion from dinner to lunch,” says Andrew, who sees a 50-50 split in lunch and dinner, “a major shift.” Newcomer Rize Artisan Pizza + Salads is “fast-casual 3.0,” says John Smith, founder and CEO. At Rize, guests order when they walk in the door then sit anywhere in the open dining room of tables, booths and pizza bar. Once seated, there’s tableside service until they decide to close their check. Everything is handcrafted, but the approach isn’t build-your-own. While Smith cites the “amazing pizza crust” as Rize’s biggest differentiator, service is equally essential. He sees his restaurant as someplace that families can get in and out quick at and people can pick up food to go when they’re in a hurry, but it can also be a great date night spot, too – something that’s not typical for the average fast-casual concept. “We invest in our culture, do a lot of training,” he says. “There are competitors and then what I call rivals.” For Smith, traditional pizza places are rivals, while any other restaurants that customers may consider dining at are competitors. Fast-casual isn’t just burritos, burgers and pizza. “‘Fast-fine’ is the category we developed in 2006,” says Pierre Panos, founder and CEO of Fresh To Order. “We take fine-dining preparation and cooking methods and bring it down to a fast-casual price point and space.” With the mission to serve “incredible food” in under 10 minutes for around $10, Fresh To Order’s menu is chef-inspired yet line-cook Fresh To Order’s salmon burger, made with bourbon-marinated executable with recognizable favorites like grilled salmon, fire-grilled salmon, avocado, lettuce, corn cilantro relish and tarragon aioli

RestaurantINFORMER.com | 15 Photos courtesy of Tijuana Flats Tijuana Photos courtesy of Larry Ryback, above, is CEO of Tijuana Flats, right, which currently has two locations in Georgia.

general,” says CEO Larry Ryback. The Florida-based Tex-Mex “And we don’t have a bar or bartender – we have beer, wine, concept has two locations in Georgia. “Our community hand- sangria. Twenty percent is what casual restaurants with a bar made ceiling tiles and mural art are throughout the restaurant; and sell spirits get.” He credits the menu and atmosphere for our team members are empowered and unscripted with a the numbers, favoring locations with rooftops and/or patios to mission to include multiple touch points with our guests.” encourage lingering. Empowering team members is one way Tijuana Flats helps “ensure guests have a ‘flat outrageous’ experience,” says Ryback. What the Future Holds “Our guests are greeted at the door, our team might share their Fast-casual will continue to evolve, especially as fast-food favorite menu item, review the menu with them, explain the outlets up their game to gain back some market share. Expect to order process and the hot sauce bar, refill drinks, deliver food to see an ongoing rollout of new menu items and different flavor the table and clean up.” profiles, as well as additional serving size options and expanding fresh, vegetarian and locally sourced options. Growth Drivers Also look for new technology and tech applications. The impact of fast-casual is felt throughout the industry, “Technology and convenience will continue to play a significant especially fast-food and casual dining. role in the restaurant industry,” says Tijuana Flats’s Ryback. “As “We are taking market share from casual dining restaurants,” consumers become busier and the world continues to evolve, says Fresh to Order’s Panos. “Guests want quality food quickly at restaurants must also become fast paced in order to serve those a lower price point. In casual dining you eat slowly and have to growing needs.” leave a tip, so the average ticket is $15 and up per person plus a 20 Adapting to customers’ demands helps keep them. “Online percent tip. In fast-casual, your ticket average is $10 per person for ordering and delivery services are changing the landscape,” the same food quality, and you don’t have to leave a tip.” says Andrew. “We have to be at the forefront of embracing While fast-casual concepts tend to average less than 20 percent technology and how that plays into our dining room and of sales from dinner, at Fresh To Order dinner accounts for close kitchen. There may be a shifting downward in the size of dining to 40 percent of sales. Panos credits entrées on the menu and rooms as people use more third-party delivery services to take locations near a high density of both office workers (potential food home.” lunchtime customers) and residents (for dinner) for the numbers. Rize employs smart digital technology – via team member’s Millennials are big fans of fast-casual. “They eat out more individual tablets for tableside service, mobile app ordering frequently,” says Smith. “And they want better food but at the and Bluetooth technology – for expedited food delivery and same time don’t want to spend two hours in a restaurant. Fast- bill pay. “You can’t do cool stuff with an old closed-system casual is the intersection of better food and a better dining POS,” says Smith. “We use a cloud with open architecture and experience with a timely service cycle time and lower cost.” are giving control back to the consumer in terms of when they Fast-casual alcohol sales are typically five percent, but Rize order, how they order, when they pay and how they pay.” The is “approaching 20 percent, which is unheard of,” says Smith. goal is to give diners more control while allowing for increased

16 | Restaurant INFORMER April 2017 interaction between team leaders, team members and guests. FAST-CASUAL From the moment someone enters FEATURED PLAYERS the door, technology steers their experience at the restaurant. Team  Fresh To Order (f2o) members take their order on a tablet Concept: Pioneer of “fast fine,” which combines the quality of food found in casual then give the diners a disc similar to fine dining with the operating platform and pricing of fast-casual. Menu offers those pagers that buzz when your recognizable favorite entrees, sandwiches, soups and salads with flavorful chef-inspired table is ready. twists plus beer and wine. But these do much, much more. Launched: 2006 The discs are synced up with that Locations: 13 open, 4 under construction (2 in Indianapolis, 2 in Atlanta), 11 more in initial order, and each table has RFID various stages of development; multi-unit agreements recently signed in Indianapolis, technology built in underneath Chicago and Philadelphia. that ‘talks” to those discs as soon as HQ: Roswell they’re placed on the table. So if a Founder/CEO: Pierre Panos, who founded Stoney River Legendary Steaks in 1996 diner sits at one table, then decides and later Brookstone Management, the parent company of Brookwood Grill and to move to a different table or sit at Stoney River (which he sold to O’Charley’s Inc. in 2000). In 2000, Panos established the bar, for instance, team members QS America, now a $60-million company, which parents 42 Papa John’s franchises, have no trouble finding them in the Brookwood Grill, Brookwood Catering and f2o, which he started franchising in 2010. restaurant. Diners can also download the Rize app and pay via their  Rize Artisan Pizza + Salads smartphones when they’re finished eating and Concept: A chef-driven menu of California-style artisan pizza, hand-crafted salads and ready to leave. pasta with bold flavors. Digital strategies aim to enhance the guest experience without If they’re in a hurry, they can also place getting in the way of human interaction. an order before they arrive. The system will Launched: 2016 detect when the person is arriving so the Locations: First one opened in Atlanta’s Poncey-Highland neighborhood in November kitchen can fire the order and have it ready 2016, and a Sandy Springs location opened in March. for pick up as soon as possible – but not so HQ: Atlanta early that the food gets cold. Founder/CEO: John Smith, whose resume includes stints at General Electric, IBM, While more restaurants will begin to McKinsey & Co., Diamond Cluster International, HealthAxis Corporation, Target incorporate such technology, labor and Corporation. Collective Brands, Inc., and Caesars Entertainment Corporation, where he food cost challenges aren’t going away. was regional president. “The difference between the cost of eating at home and the cost of eating out can’t  Tijuana Flats continue to grow,” says Smith. “We cannot Concept: Tex-Mex with specialties like Bangin’ Chicken Tostadas and a hot sauce raise our prices or consumers will say it’s bar with 12+ unique varieties, including a proprietary line of Smack My Ass and Call more financially beneficial to eat at home.” Me Sally sauces. At the same time, quality cannot be Launched: 1995 compromised. “The biggest trend we’ll see Locations: 126 in Florida, Virginia, Indiana, North Carolina, South Carolina, Virginia is fast-casual will try to elevate up to fast- and Georgia (Pooler and Savannah). 15 locations are planned to open in 2017. fine,” predicts Panos. “Fast food is starting to HQ: Winter Park, Fla. elevate their facilities, trying to capture some CEO: Larry Ryback, appointed in July 2016; previously worked as COO for True Food of the market they lost to fast-casual, which Kitchen, P.F. Chang’s, Kona Grill and Redstone American Grill has been the darling for 10 years.” Ultimately, “People will always want to eat  Uncle Maddio’s out to escape,” says Panos. Concept: Build-your-own New York-style pizza concept that serves guests in “When people decide to leave their house under eight minutes for about $8. With three crusts in four sizes, seven sauces, 27 and eat in a restaurant, they have a lot of vegetables and 15 meats, it offers a possible 132,651 different combination options. options,” says Smith. “When they choose a Create-your-own salads and ‘foldwich’ sandwiches round out the Italian-inspired restaurant they’re saying ‘I trust you.’ They menu alongside craft beers and wine. want to enjoy the moment. If the food is not Launched: 2008 right or a team member has a bad attitude or Locations: 57 in 18 states; on track to have 300 restaurants open in five years with the food doesn’t come out right, we destroy 1,000 units in development. that moment. HQ: Atlanta “We’re trying to enhance the moment for Founder/CEO: Matt Andrew; previously he was president and co-founder of Moe’s our guests,” he says. “It’s a lofty goal for fast- Southwest Grill (which launched in 2001 and was sold to Focus Brands in 2007). casual, but we’re doing it.” ■

RestaurantINFORMER.com | 17 COOKING WITH PLANTS A Q&A with SpaceX Chef Ted Cizma ?By JL Fields hether it’s for environmental, ethical eat less meat and animal-based products, from root-to-stem cooking and spiralized Wor health reasons, more people are vegetables to fermented foods like kombucha and kimchi. choosing to eat plant-based meals – even Chefs don’t need to follow a plant-based diet to make extraordinary vegan if they aren’t vegan seven days of the week. food, however. Take Chef Ted Cizma, global executive chef for Space Exploration Some of 2017’s top trends echo this desire to Technologies Corp. – better known as SpaceX, the aerospace manufacturer and space transportation company launched by entrepreneur Elon Musk. Cizma opened the award-winning Grace Restaurant in his hometown of Chicago in 1998 and its sister restaurant Elaine in nearby Naperville in 2001, both of which he later sold to consult to luxury resorts and hotels throughout the country. In 2000, Food & Wine magazine named him its Best New Chef in America. The son and grandson of butchers, Cizma was once known for his signature game dishes – a very non-vegan chef. Yet since 2011 he has served tens of thousands of meals a month in California, Texas and Florida, feeding SpaceX employees like rocket scientists and astronauts and preparing lots of vegetable-forward dishes. I talked with Ted last winter about why chefs should provide vegan options on their menus, what to focus on when cooking vegan, and which plant-based foods are easy to keep on hand in a commercial kitchen.

Q. Why should chefs – regardless of their own dietary choice or culinary emphasis – provide vegan options?

Ted: It’s just good business. No matter what type of operation you have (independent, hotel or corporate) a portion of your “clientele” will be interested in vegan options. SpaceX Chef Ted Cizma It’s your responsibility as a chef to provide them with offerings that are in keeping

Looking for Vegan Food in Georgia?

Mainstays vegetarian Café New kid on the block Herban Fix in For uber-nutritious bites, try Healthful Sunflower and all-vegan Midtown Atlanta focuses on upscale Essence in the West End neighborhood Soul Vegetarian Restaurant in Asian vegan fare. and Tassili's Raw Reality in Little Five Atlanta serve up plant-based herbanfix.com Points in Atlanta. fare that range from healthy to healthfulessence.com comfort food at its finest. In Athens, The Grit diner offer vegan tassilisrawreality.com cafesunflower.com soups, salads, deli-style sandwiches, soulvegetarian2.com Middle Eastern and Mexican plates While not a vegan or vegetarian and even vegan cake and ice cream. restaurant, the menu at Vito Pizza & Buffet-style Back to Edenz in thegrit.com Ristorante in Alpharetta features vegan Macon serves up veg versions options for several Italian classics, of Southern favorites, from Find sweet treats at Dulce Vegan including chicken parmesan and vegan mac and cheese to Bakery & Café in the Kirkwood eggplant rollatini – and pizza with vegan sweet potato cupcakes. neighborhood of Atlanta. vegan cheese. facebook.com/edenzvegetarian dulcevegan.com vitospizzaandristorante.com

18 | Restaurant INFORMER April 2017 Q. What is your go-to vegan recipe?

Ted: Crispy Cauliflower & Avocado Tacos with Pico de Gallo. Vegans and carnivores alike approve! ■

JL Fields is the founder and director of the Colorado Springs Vegan Cooking Academy and the author of several cookbooks, including The Vegan Air Fryer and Vegan Pressure Cooking. Fields is on the culinary arts faculty at the University of New Mexico-Taos, the Colorado Springs Gazette vegan dining critic, and hosts the weekly radio program Easy Vegan. Learn more at JLgoesVegan.com.

e Re BREAK THE FOODSERVICE DISTRIBUTOR er sta Chef Cizma preps a vegan dish while visiting the h u DELIVERY CYCLE BY SHOPPING AT W r author’s culinary class a n t RESTAURANT DEPOT s ®

with your ability and mission to offer a S See how picking up your merchandise at

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® you buy only what you need, when you need it! Q. What do you focus on when preparing a vegan meal? MINIMUM PURCHASE Now with NO REQUIRED 121 Locations Ted: I like to compose dishes with an Nationwide eye on three components, primarily: OVER flavor, texture and appearance. When 15,000 considering a vegan dish, I often also ITEMS IN STOCK give more emphasis to the nutritional values of the ingredients. But the OPEN most important thing about any dish, 7DAYS vegan or not, is that it be delicious and A WEEK attractive to the diner. FREE Q. What plant-based foods MEMBERSHIP are easy to keep on hand in a commercial kitchen? Fresh & Frozen Meats • Provisions/Deli Meats • Fresh & Frozen Seafood Ted: In my operation, because of the Farm Fresh Produce • Groceries & Dry Goods • Frozen & Refrigerated Foods volume and variety of food I cook each Domestic & Imported Cheeses • Kitchen Equipment & Supplies day – 30 unique menu items per day Full Line of Paper Products • Cleaning & Janitorial Supplies over six to eight outlets – I generally have a plethora of both fresh and dried 1803 Roswell Road 1455 Ellsworth Industrial Blvd. 6655 Crescent Drive plant-based food. Recently I have been Marietta, GA 30062 Atlanta, GA 30318 Norcross, GA 30071 experimenting with creating nutritional (770) 971-2800 (404) 351-2501 (770) 416-6490 “boosts” for plant-based dishes with pea protein and reduced, concentrated fruit and vegetable juices. www.restaurantdepot.com Wholesale only • Not open to the public • Please bring your reseller’s permit on your first visit. facebook.com/restaurantdepot

RestaurantINFORMER.com | 19 FOOD FIGHTS FOOD FIGHTS How to stay competitive so you can capture your piece of the shrinking consumer food dollar By Nancy Caldarola, Ph.D., RD

n increase in payments like rent, education and car loans The foodservice sales increases seen in these two segments Aalong with decreasing food costs are leading more people to show that they are ready to take on the restaurant industry. There eat somewhere else besides a restaurant, whether they’re buying are striking new looks inside the grocery store, appetizing and food from a c-store, ordering home replacement meals or going fresh food bars and an ever-increasing array of locally grown to the grocery store to cook at home. produce to highlight the sustainability movement. A recent survey by market research group NPD revealed And it’s not a surprise that more customers are dining at the that 75 percent of respondents have cut back on restaurant grocery, picking up ready-to-heat meals at c-stores and even dining as they keep a closer tab on spending. Many consumers buying freshly made sushi at Walgreens in New York City. say restaurant prices are just too high – the average restaurant Retailers are getting in on the act with expanded food offers bill has climbed an estimated 21 percent in the past decade and an understanding of the new technologies embraced by due to increased compensation, health costs, fixed costs and Millennial guests to order groceries and meals for take-away and rollercoaster food costs. The group also estimates than 82 convenient delivery. percent of all meals are now consumed at home. That means the Convenience, all-day grazing and food on the run are all 48 cents restaurants see from the consumer’s food dollar may be still part of the daily dining scene. As with any good strategic starting to decrease – a quiet but alarming change in past guest plan, it is important to recognize that QSRs, fast-casual and behaviors. convenience operations with made-to-order offers all continue Plus, The Restaurant Industry Snapshot by research firm to pull sales from other segments. These competitors are quick TDn2K shows that December 2016 was the weakest month in to market with changes, new products and new technologies. over three years for same-store sales growth (a 4.3 percent sales They watch guest behaviors; they do guest research; they focus decline) and February 2017 same-store sales fell 3.7 percent on what guests want. while traffic declined 5 percent. Guess who got hurt the hardest? Casual dining, especially the bar and grill segment, along with Put Cleanliness and Value Before Price family dining. Guests have also been vocal about other characteristics of So what can restaurants do to keep diners coming through the food establishment they will frequent, citing cleanliness their doors? and value as the top two reasons to select a place to purchase food or have a dining experience. According to research group Know Your Guests AND Your Competition Technomics, the price of product came in third, demonstrating What do your guests want when they are looking for a meal that an attractive and inviting environment, clean restrooms and outside the home? According to the NPD research team, first, a well-organized and clean foodservice operation will continue guests want what they “can’t do or won’t do at home.” Many Gen to be a key driver of success. X-ers and Millennials are not comfortable in the kitchen or do With continual channel blurring, the restaurant industry not want to put their time into the activity of food preparation. needs to take stock of its offer, its personnel, food quality and Second, guests want familiar foods and healthy choices, food safety. Guest expectations are much higher, and social “clean” food free of additives and preservatives with bold flavors media can carry a negative message about your operation to and ethnic flair, and foods that say community and can be more than a few close friends. shared with family and friends. Finally, guests want more from Guests use the online establishment score website maintained the place they choose as their preferred food establishment – by the state and local county environmental health officials. They they want a food experience with a WOW factor. Diners are remember weekly TV stories about restaurants failing their food more knowledgeable about food and expect menu options that safety inspections and articles presenting all the unpleasant fit their dietary preferences no matter when or where they visit details about the deficiencies in selected foodservice locations. restaurants. It makes no difference if the establishment is a big brand or a Then there is the competition. Food trends are now more small independent operation; poor food safety practices will concept-based than ingredient-based, with an ever-evolving negatively impact restaurant sales and profits. focus on sourcing and preparation. Groceries and convenience Since guests are vocal about cleanliness, owner/operators retail operators that can deliver all or even some of these guest should also be vocal about cleanliness and food safety. A strong preferences will be winners. food safety culture is essential in all foodservice operations, and

20 | Restaurant INFORMER April 2017 successful restauranteurs understand that ongoing training of their managers and employees in this area helps them Keep it Clean: 9 Must Dos meet guest expectations. Ensure that managers are current in food safety certifications Create a Clean Culture 1 and all persons in charge are properly trained in the same content. Culture refers to the ‘way we do things here’ mentality. It ServSafe® Food Handler training coordinates with the manager has to do with an understanding of the company mission program content and is recommended for your service and and priorities. If managers walk the talk and ensure proper production teams. food safety and cleanliness behaviors, then employees will observe and connect with the controls and measures in Be sure all employees know how to properly wash their hands. place. Owner/operators should continually focus on the 2 ServSafe® has the correct procedure. Teach it and ensure four main pillars of restaurant success: People, Product, employees wash hands frequently in their work. Equipment and Controls. Create checklists for all key measurement areas: hot foods, cold • We cannot operate without the best managers and 3 foods, coolers, reach-ins, maintenance, restroom cleaning and employees, and they cannot support and general establishment cleaning. Use them! contribute to the restaurant’s success without training and continual skills improvement. Be sure managers and employees have been informed about the • Your menu offer is your restaurant road map. A 4 Georgia Food Code illness policy and procedures. There are very great menu concept in a welcoming environment is specific guidelines about employees who are ill and when they must the backbone of attracting guests. Add Georgia be restricted or excluded from the foodservice operation or from the Grown produce where appropriate, and tell your entire store. This must be part of the restaurant onboarding process, guests. Seek ways to educate about your connection and a signed form for each employee must be kept on file for to fresh and “clean” food. viewing by the Environmental Health Specialist during inspections. • Where it is fiscally appropriate, upgrade equipment.

New foodservice equipment saves energy dollars and Food allergy awareness is now an added requirement for employee is easier to clean and maintain. 5 food safety training, especially for individuals directly responsible • Measure what you expect in all areas of the operation. for handling, preparing and serving foods to guests with life- Checklists and other control tools help to keep the threatening allergies. Contact us if you need information on how to team on target. Guests expect a clean kitchen, clean get training for your employees. restrooms, a clean and attractive exterior and interior Potentially hazardous foods are now known as Time/Temperature of the restaurant, and employees who follow correct Control for Safety Foods or TCS foods. The list now includes cut food handling and personal hygiene rules, including 6 leafy greens as well as meats, dairy, eggs, cut tomatoes, melon proper handwashing. and cooked rice. Be sure these food items get your special attention. As we move into warm weather season in Georgia, we NO bare-hand handling of ready-to-eat foods – ever. Be sure there know that guests will return. Still, expect that consumers are plenty of disposable gloves in varying sizes – one size does will continue to watch their spending. With this in mind, 7 NOT ﬁt all. keep your operation in tip-top shape to welcome your guests. Food MUST be labeled when stored if not in the original container Keep it clean, attractive, well-maintained, and inviting. 8 or if in the production cycle. This includes unsliced cheese, sliced Create craveable foods that meet what guests say they want fresh veggies and in-house sauces. If foods are not labeled, there is in a WOW dining experience. a hefty point deduction during inspections. All these things can keep guest counts and average checks high, but don’t forget to create a food safety culture And ﬁnally, download a copy of the Georgia Food Code, updated and walk the talk. A checklist can keep you on the right 9 November 2015 via foodtraininggroup.com. road to success. ■

Nancy Caldarola, Ph.D., RD, works from Atlanta with her consulting team, the Food Training Group. With more than 40 years experience in the hospitality industry, she is the former education director for the NACS Center for Achieving Foodservice Excellence at Georgia State University School of Hospitality and is currently the program director of Gwinnett Technical College’s Hospitality, Restaurant and Tourism Management program. The Food Training Group is the food safety educators for the GRA, offering consulting in operations improvement, training programs, food safety training and audits, menu engineering, nutritional product analysis and proﬁtability improvement projects, including ServSafe® Food Safety Manager Certiﬁcation and employee food handler programs. You can reach Dr. Caldarola and her team at 678-523-3080 or [email protected]. Register for ServSafe® Classes at foodtraininggroup.com.

RestaurantINFORMER.com | 21 100% of proceeds support Share Our Strength’s No Kid Hungry campaign to end childhood hunger in America.

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APRIL Dining Out for Life – A Beneﬁt for Open Hand 8th Annual Smoke on the Lake BBQ Festival Classic City Brew Fest April 26 – Atlanta May 12-13 – Acworth April 9 – Athens diningoutforoh.org smokeonthelake.org brewfest.net Taste of Marietta Pick'n in Grant Park BBQ & Music Festival AFC Monthly Meeting April 30 – Marietta Square, Marietta May 12-13, 2017, Grant Park, Atlanta April 10 – Le Cordon Bleu Atlanta, Tucker marietta.com/taste-of-marietta grantparkbbq.org acfatlantachefs.org MAY 33rd Annual Sweet Auburn Springfest Buckhead Restaurant Week Taste of Alpharetta May 13-14 – Atlanta April 16-24 – various restaurants in Buckhead May 4 – Historic Downtown of Alpharetta sweetauburn.com brwatlanta.com facebook.com/tasteofalpharetta Atlanta Community Food Bank Full Course 29th Annual Taste of the Nation Food That Rocks Classic Golf Tournament for No Kid Hungry May 6 – Hammond Park, Sandy Springs May 15 – Settingdown Creek Golf Course, April 20 – Southern Exchange at 200 Peachtree foodthatrocks.org Roswell ce.nokidhungry.org/atlanta fullcourseclassic.org nokidhungry.org ACF Monthly Meeting May 1 – College Park For more on how to participate in or attend Sweetwater 420 Festival acfatlantachefs.org these events, see event websites. To see more April 21-23 – Centennial Olympic Park, Atlanta upcoming industry events, check out sweetwater420fest.com restaurantinformer.com/restaurantbusinessevents.

PREFERRED SUPPLIER LIST The companies listed below are leaders in the restaurant industry and should be considered a part of any restauranteur’s preferred supplier list. Each of these suppliers participates in Restaurant INFORMER’s Power of Eight marketing program. To learn more about this program, call 719.599.7220 or email [email protected]

1.866.512.3129 [email protected] gas-south.com/gra Gas South is one of Georgia’s leading natural gas providers serving more than 260,000 customers throughout the state. We’re proud to serve the restaurant industry and are pleased to provide discounted rates and waive customer service fees for GRA members.

404.316.9981 [email protected] www.georgiapower.com/foodservice Georgia Power’s Foodservice Team offers consulting services recommending the most cost-efﬁcient electric cooking equipment options available to commercial kitchen operators.

678.424.4000 [email protected] postec.com Independent provider of custom POS solutions and award-winning support services. Top-of-the-line hardware and software coupled with custom-designed solutions and backed by a support system to provide value to your business.

678. 279.8041 [email protected] www.rdspos.com Provider of Aloha POS Systems, the management solutions forQSR, ﬁne dining and franchise establishments. Excellent service and support packages tailored to our clients needs.

404.351.2502 770.416.6490 770.971.2800 www.restaurantdepot.com Full-line foodservice cash and carry supplier. Open seven days a week, wholesale only. Not open to public.

678.380.1212 [email protected] savdist.com Georgia’s oldest wine and spirits wholesaler specializing in craft beer, craft spirits and a diverse portfolio of wines from around the world.

404.765.9900 [email protected] www.syscoatlanta.com A leading foodservice marketer and distributor. Sysco distributes food and related products to restaurants, nursing homes, schools, hospitals, and other related venues.

770.774.8300 [email protected] www.usfoods.com US Foods®, your ofﬁcial food supplier, offers a broad range of products from national brands, private label, exclusive brands, equipment and supplies to all segments of the foodservice and hospitality industry.

RestaurantINFORMER.com | 23 RESTAURANT REPORT

Todd English Tavern Muchacho Metro Diner Est. Opening Date: April 2017 Est. Opening Date: May 2017 Est. Opening Date: June 2017 1100 Circle 75 Pkwy. (The Battery) 904 Memorial Drive SE 3710 Northside Drive Atlanta 30339 Atlanta 30316 Macon 31210 Southern menu with an international influence. Full bar. West Coast-style fare like tacos, grain bowls, toast and poke. Chicken and waffles, shrimp and grits, meatloaf, pot pie and more. Simon’s Otter’s Chicken Est. Opening Date: April 2017 Est. Opening Date: May 2017 Bar Americano 793 Juniper St. NE 1985 Cobb Pkwy. (Kennesaw Marketplace) Est. Opening Date: June 2017 Atlanta 30308 Kennesaw 30152 56 East Andrews Drive NW (Andrews Square) Sharable plates, raw bar with rotating menu of oysters and sushi. Chicken meals, salads, boxes, tenders, wings and dessert. Atlanta 30305 Italian concept from the partners of The Pinewood. Tasty China The Roast Est. Opening Date: April 2017 Est. Opening Date: May 2017 1800 block of Atlanta Road (Taylor Square) 650 Ponce de Leon Ave. NE (Whole Foods Market) Black Sheep Tavern & Oyster Room Smyrna 30080 Atlanta 30308 Est. Opening Date: July 2017 Second location featuring Chinese fare. Fast-casual Brazilian Churrascohas concept. Vegetarian and 330 Edgewood Ave. vegan items available. Beer and wine. Atlanta 30312 Kaiser’s Chop House Appetizers, sandwiches, fried tacos, wonton mozzarella sticks, Salata bratwurst and more. Full bar with 8-12 local beers on tap. Est. Opening Date: April 2017 5975 Roswell Road (Hammond Spring Shopping Center) Est. Opening Date: June 2017 265 19th St. NW (Atlantic Station) Sandy Springs 30328 Your Pie Steakhouse from Kevin Rathbun and Peter Kaiser. Boutique Atlanta 30363 Est. Opening Date: July 2017 wine and cocktail program. Create-your-own salad bar. No ABC. 275 Memorial Drive SE Atlanta 30312 Monkey 68 Gyu – Kaku Japanese BBQ Fast-casual pizza, paninis, chopped salads, gelato and local Est. Opening Date: April 2017 Est. Opening Date: June 2017 craft beer. 1073 Green St. 265 18th St. NW (Atlantic Station) Roswell 30075 Atlanta 30363 Tokyo Belly Hibachi-style Wagyu steak, Korean gumbo and more. Full bar. Japanese concept that includes cooking meats over a flaming charcoal grill at the dining table. ABC. Est. Opening Date: September 2017 5001 Peachtree Blvd. (Peachtree Crossing) First & Third Hot Dog and Sausage Shack Chai Yo Chamblee 30341 Est. Opening Date: April 2017 Est. Opening Date: June 2017 1100 Circle 75 Pkwy. (Atlanta Braves SunTrust Park) Asian street food concept from owners of Ichiban. Full bar. 3050 Peachtree Road NW (Two Buckhead Plaza) Atlanta 30339 From chef Hugh Acheson, menu will feature high-quality Atlanta 30305 Punch Bowl Social sausages, hot dogs, andouille, merguez sausages and more. Thai concept from the partners of Tuk Tuk Thai Food Loft. Est. Opening Date: September 2017 1100 Circle 75 Pkwy. (The Battery Atlanta) Antico Pizza Nova Sushi Bar & Asian Bistro Atlanta 30339 Est. Opening Date: April 2017 Est. Opening Date: June 2017 8 bowling lanes, 1980s video-game arcade, billiards, private 1100 Circle 75 Pkwy. (Atlanta Braves SunTrust Park) 3637 Peachtree Road (Buckhead Triangle) karaoke rooms. Food and full ABC. Atlanta 30339 Atlanta 30319 New location of the Naples-style pizzeria. Menu in development. Gus’s World Famous Fried Chicken Est. Opening Date: September 2017 Blue India Max’s Coal Oven Pizzeria 3551 Memorial Drive Est. Opening Date: May 2017 Est. Opening Date: June 2017 915 Peachtree St. NE 4400 Ashford Dunwoody Road NE Decatur 30032 Atlanta 30309 Atlanta 30346 Southern fried chicken and soul food. Upscale Indian cuisine. Full bar. Pizza, sandwiches, salads and desserts from Legacy Ventures.

The information provided on this page on current real estate transactions, leases signed, ownership changes and business brokerage activity is provided by Restaurant Activity Report, P.O. Box 201, Willow Springs, NC 27592; (443) 974-8897; [email protected]; restaurantactivityreport.com

24 | Restaurant INFORMER April 2017 “ ELECTRIC COOKING ALLOWS ME TO BE BETTER

AT WHAT ELECTRIC COOKING CAN HELP IMPROVE I DO.” YOUR COMMERCIAL KITCHEN. For Executive Chef Michael Deihl, gas cooking was paramount until a presentation by Georgia Power. “When I heard the EXECUTIVE CHEF MICHAEL DEIHL presentation and saw the demonstration, I began to question my previous thinking.” After the initial demo, and countless hours of research later, he came to a conclusion: changing over to electric appliances was the perfect way to increase productivity and enhance his already phenomenal dishes. Greater cost savings, quicker preheat, lower maintenance costs and superior, even heating are the perfect ingredients in making a better kitchen. But don’t just take Chef Mike’s word for it – visit Georgia Power’s Customer Resource Center today and get turned on to the beneﬁ ts of electric cooking. To learn more go to georgiapower.com/CRC or call 770-216-1400.